Shrimp Cocktail-style Wraps with Avocado and Red Pepper Mayonnaise

The Illustrated Quick Cook

Shrimp Cocktail-style Wraps with Avocado and Red Pepper Mayonnaise

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    3 red bell peppers: 2 coarsely chopped; 1 diced 12 cooked shrimp, peeled and deveined
    4 tbsp mayonnaise 1 avocado, halved, pitted, peeled, and diced (toss with a little lemon juice to prevent discoloration)
    pinch of paprika handful of crisp lettuce leaves, such as romaine, cut into thin strips
    4 x 8 in flour tortillas, cut in half sea salt and freshly ground black pepper


    Prep: 20 min Total: 30 min (Quick)
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    • 1

      Pulse the 2 chopped peppers in a food processor until finely chopped. Process in the mayonnaise and paprika to mix well. Coarsely chop 4 of the shrimp, and stir into the mayonnaise. Season with salt and pepper.

    • 2

      Lay the tortilla halves flat on a clean work surface, with the rounded edges facing you. Gently roll each tortilla into a cone shape, folding in a bit of the rounded edge on your first roll, so the filling will be enclosed.

    • 3

      To fill the wraps, pack half of the lettuce into the 8 tortilla "cones." Top the lettuce with the shrimp-mayonnaise mixture, the diced avocado and bell pepper, and then the remaining lettuce. Garnish each wrap with 1 whole shrimp. Allow two wraps per person, and serve immediately.


    To cut a pepper with minimal effort, slice off the top and bottom. Make 1 lengthwise cut and "unroll" the pepper, skin-side down. Scrape away the exposed seeds and membrane, then cut into strips or chop.

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